Eingemachtes Kalbsfleisch (Veal in Gravy)

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40 minutes Prep: 10 minutes Cook: 30 minutes

511 calories per serving view nutrition facts

Ingredients

500	grams	veal	(haunch is best)
1	each	onion
1	x	bay leaf
1	each	lemon
1	each	turnip	yellow
1/2	each	leek
1	bit	celeriac root	optional
2	each	cloves
1	dash	flour, all-purpose
100	grams	butter
1	tablespoon	vinegar
1	x	salt	to taste
1	x	sugar	to taste
1	x	black pepper	to taste
1	each	egg yolk

Directions

Cut the meat into large cubes, and put into a pot with along with 1 1/2 quarts water, the onion, bay leaf, as well as the other vegetables.

Simmer, covered, until done.

Remove the meat.

Strain the broth and set aside.

In a saucepan, melt the butter, add the flour and make a [light] roux.

Add a bit of the broth [and stir until smooth].

In order to thicken the gravy, briefly bring it to a boil, and then stir in the egg yolk or saffron.

Adjust seasonings with salt, pepper, a bit of vinegar, sugar, and lemon juice.

Let the meat steep in the gravy a few minutes.

Serve with 'Kartoffellaible' or pasta.

Serves 4.

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Dark Christmas Cake

So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

Reviewed by arrgee01